Our food list :

Served hot.

Served hot.

Served hot.

Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.